Roasted Eggplant and Potatoes: Our Favorite Way To Eat Eggplant

Pinterest Hidden Image

Sneak Peek: Roasted Eggplant and Potatoes, in addition to zucchini, onions, and mushrooms, are seasoned with a spritz of olive oil and a ranch dressing dry-mix packet, then roasted in the oven. It’s our favorite way to eat eggplant.

roasted eggplant and potatoes with zucchini and mushrooms garnished with parsley and red peppersPin

As an Amazon Associate, I earn from qualifying purchases.

Do you like eggplant but have trouble getting your family excited about it? This is one of our favorite eggplant recipes because it’s not a goopy casserole or full of grease.

Thanks to my daughter-in-law Amanda, who put me on to this recipe from Art Smith’s Kitchen Life Cookbook(paid link).  When I first tasted it, I didn’t recognize the eggplant. Nor did I realize the seasonings were a dried salad dressing straight out of the packet. Great taste doesn’t get any easier than that!

Four Reasons Why You Will Appreciate This Recipe

  1. For many people, eggplant is not a part of their regular vegetable rotation. This is a great way to introduce it to your family.
  2. Roasting brings out the flavors of each vegetable: eggplant, diced potatoes, zucchini, and mushrooms without adding much oil.
  3. Picky eaters can easily select the individual veggies they prefer, but all ingredients contribute to the whole–as in a whole lot of flavor and textural interest.
  4. Using Ranch-flavored dry salad dressing makes the seasoning so simple. The hardest part is remembering to put it on your grocery list.

Happy Cooks Speak Up

“This was simple, quick and tasty as all get out. We loved it, and have added it to our rotation. Thank you so much for sharing!”JIM

Ingredients and Substitutions

ingredients needed for this recipePin
  • EGGPLANT: (AKA aubergine) I don’t peel the eggplant for this recipe, although you can if you like. I also don’t soak the eggplant ahead of time. Instead, I always try to purchase small eggplants that are fresh and firm.
  • POTATOES: Yukon Gold potatoes are my first choice—no need to peel these either. Red-skinned waxy potatoes are also appropriate. However, you can use Russets, too.
  • RANCH DRESSING MIX: This makes seasoning your vegetables so easy. If you prefer to make it yourself, check out this recipe for homemade ranch dressing mix (not the dressing).
  • ZUCCHINI: No reason to peel zucchini. Make sure they are fresh and firm and not too big. I don’t suggest substituting yellow squash for the zucchini, as they are not as sturdy and might fall apart. Nobody will notice if you leave them out.
  • ONION: Use a white or yellow onion.
  • MUSHROOMS: Fresh button mushrooms are the most readily available. I like to quarter them as opposed to slicing. They’re prettier when roasted. Use canned mushrooms only when desperate.
  • RED PEPPER: Red, orange, or yellow peppers contribute color and flavor to this dish. Green peppers are fine, but they will change the flavor profile.

roasted eggplant and potatoesPin
Old picture when this post was originally published.

How To Make This Easy Eggplant Recipe

spraying cut potatoes before bakingPin
Cut scrubbed potatoes into 1-inch cubes. Spray with oil. This sprayer only sprays ¼ teaspoon with each squirt, so it’s hard to overdo it.
sprinkling with dried salad dressing mixPin
Sprinkle half a package of dried salad dressing (we like ranch) over the potatoes and stir.
distributing potatoes on a prepared baking sheetPin
Distribute evenly on a baking sheet covered with foil or a silicone mat. Bake in a 450˚F (230˚C) oven for 10 minutes.
mixing oil into the remaining vegetables.Pin
Meanwhile, cut up the eggplant, zucchini, mushrooms, yellow onions, and red peppers. Place in a large mixing bowl and spray with oil. Stir well.
sprinkling the other half of the packet over the vegetablesPin
Sprinkle the remaining dry salad dressing over the vegetables and stir to coat.
roasting all vegetables on the baking sheet in the oven.Pin
Add to the tray of potatoes, arrange in a single layer, and continue baking until browned and fork tender. Stir occasionally to help everything brown evenly. Season with a few grinds of freshly ground pepper, if desired.
Ready to serve eggplant and potatoesPin
Serve immediately.


Is aubergine the same as eggplant?

Yes. Aubergine is the most common name in Great Britain. The term “aubergine” can also describe the color of eggplant.

Is it OK to eat the skin of an eggplant?

Yes. Eggplant skin is full of nutrients. According to the NY Times, the skin of purple eggplants contains its most valuable nutrient, a powerful antioxidant called nasunin, one of a type of flavonoid called anthocyanins present in many fruits and vegetables with red, blue, and purple hues (berries, beets, and red cabbage, to name a few).

Should I remove the seeds?

Only remove seeds if they are big and brown. Use a spoon to scoop the seeds out.

Do I have to soak eggplant slices?

I don’t. Buy smaller eggplants with a mild flavor and use them quickly–no need to soak them.

Can I make this recipe ahead of time?

It’s best cooked at the last minute and served immediately.

What can I serve with this?

You only need a salad if you use this recipe as a main dish. If you serve it as a side dish, we like it with oven-baked sausage. Try heating the sausage on one end of the cooking tray that holds the veggies.

We like spicy food. How can I turn up the heat on this recipe?

Try adding some garlic cloves along with the onions. Add more seasonings, such as dried or fresh oregano, basil, or rosemary. Sprinkle with a few drops of rooster sauce or Tabasco. Toss fresh Parmesan, shredded mozzarella, or chopped scallions over the top before serving. Make it yours. That’s the beauty of simple recipes. One more thing, if you like spicy food, be sure to look up this Spicy Eggplant Recipe with Green Chiles.

Parting thoughts: I hope the people you feed enjoy this recipe as much as we do. Don’t forget to put the ketchup, ranch dressing, or Mayochup on the table for a dip.

If you have true eggplant fans at your table, be sure to check out more of my eggplant recipes, including Satisfying Ratatouille Soup with Mini-Meatballs (+Video) and Corn and Eggplant Vegetable Medley.

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Roasted eggplant and potatoes on a plate for servingPin
Yield: 5 servings

Roasted Eggplant and Potatoes Recipe

Roasted eggplant, zucchini, potatoes, and sliced mushrooms are seasoned with Ranch dressing dry-mix packet and oil, then roasted in a hot oven.

Rate this recipe

(5 stars if you loved it)

5 from 12 votes


Prep time: 35 minutes
Cook time: 45 minutes
Total time: 1 hour 20 minutes


  • 3 (639 g) medium potatoes, unpeeled, 1-inch chunks
  • Olive oil spray
  • 0.7 oz packet dried Ranch salad dressing mix
  • 1 (458 g) small eggplant-1-inch cubes (peeling is optional)
  • 2 (392 g) medium zucchini, unpeeled, 1-inch cubes
  • ½ (55 g) yellow onion, thin wedges
  • 5 ounces (141 g) mushrooms, quartered
  • 1 tablespoon red bell peppers, finely chopped
  • ¼ teaspoon freshly ground pepper


  • Preheat your oven to 425˚ F.
  • Use a silicone baking mat or cover a baking pan with aluminum foil. Spray with olive oil (may substitute vegetable oil spray, but I prefer the extra flavor of olive oil).
  • Put3 (639 g) medium potatoes, unpeeled, 1-inch chunks into a large bowl and spray with oil. Toss to coat all pieces lightly. Sprinkle half of the 0.7 oz packet dried Ranch salad dressing mix over the potatoes and toss again. Spread on a prepared baking sheet and roast for 10 minutes.
  • Place the 1 (458 g) small eggplant-1-inch cubes (peeling is optional), 2 (392 g) medium zucchini, unpeeled, 1-inch cubes, 1/2 (55 g) yellow onion, thin wedges , 5 ounces (141 g) mushrooms, quartered, and 1 tablespoon red bell peppers, finely chopped into a large bowl, spray with oil, and toss with the remaining dry salad dressing. Add to potatoes on a baking pan and stir carefully. Continue roasting vegetables until tender, about 30-40 minutes.
  • Season with ¼ teaspoon freshly ground pepper. Serve immediately. Sprinkle with chopped fresh parsley or basil, if desired.


I don’t add extra salt because it’s already in the salad dressing mix. Suit yourself.


Serving: 1 | Calories: 154kcal | Carbohydrates: 33g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 498mg | Potassium: 1063mg | Fiber: 7g | Sugar: 7g | Vitamin A: 239IU | Vitamin C: 45mg | Calcium: 40mg | Iron: 2mg

All images and text ©️ Paula Rhodes for Salad in a

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
My Amazon Store

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Hi Paula,

    This was simple, quick and tasty as all get out. We loved it, and have added it to our rotation. Thank you so much for sharing!

    1. Hi Jim,

      I couldn’t agree more. Thank you for the 5-star rating.

  2. Thanks for the nice post! You are the one that inspires me to try out new dishes!

  3. Christine @ Fresh Local and Best says:

    That is a great tip to toss the eggplant in salt, and drain. I often forget and this step, but I will be sure to try it the next time.

  4. Roasted veggies are a favorite of our family. I have never tried them with a salad dressing mix, but I will now. I usually sprinkle them with basalmic vinegar and olive oil.

  5. I have had this wonderful vegie dish a time or two at my daughter’s house. (Amanda)
    It is awesome and something everyone seems to like. Thanks for sharing girls. Romaine, I know what you mean about the cool dishes. I have started looking for some myself. You both bring such joy to cooking.